Jambalaya Recipe

Jambalaya is a wonderfully hearty and flavorful dish that’s bursting with a medley of vibrant ingredients. It’s not overly complex and brings a perfect balance of spices, meats, and vegetables.

I think it’s an ideal dish for a comforting family dinner or a lively gathering with friends, and if you’re not a fan of spiciness, feel free to adjust the heat to your liking. If you’re looking for a filling and savory meal, you’ve come to the right place. When you combine tender chicken, succulent shrimp, andouille sausage, and a blend of spices with perfectly cooked rice, you get a dish that’s truly irresistible. The addition of bell peppers, tomatoes, and fresh herbs just sends it over the top. Whether you’re in the mood for a comforting meal or looking to impress your guests, this Jambalaya will not disappoint. Not a fan of heat? Don’t worry, it’s still delicious with less spice.

Kitchen Equipment Needed

• Large pot or Dutch oven
• Wooden spoon
• Cutting board
• Sharp knife
• Measuring cups and spoons

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken breast, cut into bite-sized pieces
• 1 pound shrimp, peeled and deveined
• 1 pound andouille sausage, sliced
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• 2 cups chicken broth
• 1 cup long-grain white rice
• 1 bay leaf
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (for garnish)
• 4 green onions, sliced (for garnish)

Directions

1. Prepare the Ingredients: Season the chicken pieces with salt and pepper. Set aside.
2. Sear the Meats: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook until browned, about 5-7 minutes. Remove the chicken and set aside. In the same pot, add the sliced andouille sausage and cook until browned. Remove the sausage and set aside with the chicken.
3. Sauté the Vegetables: Add the remaining tablespoon of olive oil to the pot. Add the diced onion, green bell pepper, red bell pepper, and celery. Cook for about 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
4. Combine and Cook: Stir in the diced tomatoes, dried thyme, dried oregano, smoked paprika, and cayenne pepper (if using). Return the browned chicken and sausage to the pot. Pour in the chicken broth and bring the mixture to a boil.
5. Add the Rice: Stir in the rice and add the bay leaf. Reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the rice is cooked and most of the liquid is absorbed.
6. Add the Shrimp: Stir in the shrimp and cook for an additional 5-7 minutes until the shrimp are pink and cooked through.
7. Finish the Dish: Remove the bay leaf and season with salt and pepper to taste. Garnish with fresh parsley and sliced green onions.
8. Serve: Serve the Jambalaya warm, with a side of crusty bread if desired. Enjoy the bold flavors and the comforting taste of this hearty dish!